Linguine frittata with clams

Ingredients

6 garlic cloves, minced
6 tbsp olive oil
1/4 cup fresh italian parsley, minced
3/4 tsp hot red pepper flakes
24 small hard-shelled clams, shucked, reserving liquor, and chopped
1/2 lb linguine

4 large eggs, beaten lightly

How to prepare

In a small heavy skillet cook garlic in 3 tbsp of oil over moderately low heat, stirring, until softened but not browned. Add parsley and red pepper flakes and cook, stirring occasionally, 3 minutes. Stir in clams and 1/4 cup of reserved liquor and cook 1 minute. In a kettle of salted boiling water cook linguine until al dente and drain. In a large bowl toss linguine with clam mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Fettucine with lemon and vodka sauce

Ingredients

Fettucine
4 quarts – water
2 tbsp kosher salt
1 lb fettucine
sauce
2 lg lemons – rind washed
1 cup heavy cream

1/4 cup vodka
1/2 tsp fresh ground black pepper
1/4 cup parsley, chopped for garnish
3/4 cup parmesan fresh grated, for serving
cooked scallops (optional)
cooked asparagus (optional)

How to prepare

Bring the water to a boil, add the salt, and cook the pasta at a rapid boil until ‘al dente’, 8 to 10 minutes. Drain. While the pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the juice out of this lemon and reserve. Combine the cream and vodka in a 10-” skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with parsley, and serve immediately on warmed plates. Serve the parmesan separately. Variations: add cooked scallops, and/or cooked asparagus, cut in 1″ pieces, into the sauce, just before tossing with pasta.

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Linguine With Scallops In Curried Cream Sauce

Ingredients

1/4 cup butter
2 cloves garlic, minced
2 tsp minced ginger
1 tbsp curry powder
1 cup whipping cream
1 lb scallops
1 sweet red pepper, peeled, seeded and diced
1/2 cup dry white wine or chicken stock
1 lb linguine
1/4 cup chopped green onions
salt & pepper

How to prepare

In skillet, melt half of the butter over med heat; cook garlic and ginger for 2 min. or until fragrant and tender but not browned. Add curry powder; cook for 1 min., stirring constantly. Pour in cream; increase heat to med-high and bring to boil. Cook until sauce is reduced to about 3/4 cup. Meanwhile cut scallops crosswise into 1/4″ thick rounds; set aside. In separate skillet, melt remaining butter over med-high heat; cook red pepper, stirring occasionally, for about 2 min. or until softened slightly. Pour in wine; bring to boil. Reduce heat to low; add scallops. Cover and simmer for 2 to 3 min. or until scallops are opaque. With slotted spoon, remove scallops and red pepper. set aside. Increase heat to med high; cook liquid for 2 min. or until reduced to 1/4 cup. Stir into cream sauce along with scallops and red pepper. Meanwhile, in lg pot of boiling salted water, cook linguine until tender but firm; drain well. Toss with scallop mixture and onions. Season with salt and pepper to taste. Makes about 6 servings.

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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Penne with escarole & bacon

Ingredients

1 thick slice bacon, diced
1 tbsp olive oil
2 large cloves garlic, minced
1 large red onion, diced
4 cups torn escarole
1/2 lb penne, cooked
3/4 cup low-salt chicken broth
1/4 cup freshly grated parmesan cheese
1/8 tsp red pepper flakes
1/4 tsp salt
parmesan cheese

How to prepare

Cook bacon in 12″ non-stick skillet over medium-high heat until well browned. Use slotted spoon to transfer bacon to paper towels. Set aside. Pour off fat and add oil to pan. When hot, add garlic and red onion, cook until just heated through and fragrant, about 2 minutes, stirring often. Stir in escarole and cook until just tender, about 1 minute. Stir in penne and broth. Bring to boil. Add bacon, cheese, red pepper flakes and salt. Toss well. Remove from heat. Adjust seasonings to taste, top with parmesan cheese. Serve hot. Makes 2 to 3 servings.

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Egg noodles – makaron

Ingredients

1 large egg
1/4 tsp salt
1 cup flour
1/2 egg shell of water

How to prepare

Mound four on a board. Make hole in center, drop in egg and salt. Mix with knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour, fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cold water bath. This is a small recipe but egg noodles may be made in quantity and stored in a covered jar.

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Linguine with roasted vegetables

Ingredients

1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2″ lengths
1/2 lb zucchini cut into 2″ pieces
1/2 lb summer squash cut into 2″ pieces
1 large red bell pepper, cut into chunks
8 med scallions, white parts only, cut into 2″ lengths
1 tbsp olive oil
salt and ground black pepper to taste

How to prepare

Preheat oven to 450

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Pasta salad with smoked salmon

Ingredients

Marinade
1 cup balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp grainy mustard
1/2 tsp hot pepper sauce
salt and freshly cracked pepper
1 lb small pasta shells, cooked
1 cup fresh parsley, finely minced
1 cup green onions, sliced 1/4″ long
1/4 cup fresh baby dill, finely chopped
1/2 lb smoked salmon, sliced very thin and into strips
1 small cucumber, sliced paper-thin

How to prepare

In a large bowl, whisk together marinade ingredients. Add pasta and toss. Cover and set aside at room temperature for about 30 minutes. Toss in parsley, onions and dill. Carefully add salmon, being careful not to break up the julienne strips. Garnish six or eight serving dishes with cucumber slices by making a circle around outer edge of dish. Place salad on a mound in center of dish. Makes 6 to 8 servings

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Fettucine frittata with prosciutto

Ingredients

1 small onion, sliced thin
6 tbsp unsalted butter
1/2 lb fettucine
1/4 lb thinly sliced prosciutto, chopped
1/3 cup walnuts, chopped coarse
1 cup coarsely grated emmenthal cheese (about 3 ounces)

1/3 cup fresh italian parsley, minced
4 large eggs, beaten lightly

How to prepare

In a 12″ non-stick skillet cook onion in 3 tbsp of butter over low heat, stirring occasionally, 10 minutes, or until softened but not browned. In a kettle of salted boiling water cook fettucine until al dente and drain. In a large bowl toss fettucine with onion, prosciutto, walnuts, cheese, parsley, and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In skillet heat remaining 3 tbsp butter over moderately high heat until foam subsides. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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